"buds. Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and ""spaghetti alla puttanesca"". Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini. Capers are categorized and sold by their size, defined as follows, with the smallest sizes"
"coloring provided by turmeric in some formulations. The seeds contain sinalbin, which is a thioglycoside responsible for their pungent taste. White mustard has fewer volatile oils and the flavor is considered to be milder than that produced by black mustard seeds. In Greece, the plant's leaves can be eaten during the winter, before it blooms. Greeks call it ""vrouves (βρούβα)"" or ""lapsana (λαψάνα)"". The blooming season of this plant (February–March) is celebrated with the Mustard Festival, a series of festivities in the wine country of California (Napa and Sonoma Counties). White mustard is commonly used as a cover and green"
"Za'atar Za'atar (, ), is a generic name for a family of related Middle Eastern herbs from the genera ""Origanum"" (oregano), ""Calamintha"" (basil thyme), ""Thymus"" (typically ""Thymus vulgaris"", i.e., thyme), and ""Satureja"" (savory). The name ""za'atar"" alone most properly applies to ""Origanum syriacum"", considered in biblical scholarship to be the hyssop ( ) of the Hebrew Bible. It is also the name for a condiment made from dried hyssop leaves, mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Middle East."
"Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used"
"used, including ""zha cai"", ""mizuna"", ""takana"" (var. ""integrifolia""), ""juk gai choy"", and ""xuelihong"". Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called ""asam gai choy"" or ""kiam chai boey"" is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as ""gai choi"", ""siu gai choi"", ""xaio jie cai"", baby mustard, Chinese leaf mustard or ""mostaza"". Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act as a mulch, covering the soil"
"climates.in Nepali it is called goraspan (गोरसपान) For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavour and may be used as leafy greens. Both fresh and cooked leaves are used in dishes such as stews in northern Brazil, especially in the state of Pará. They are combined with chilis and garlic to add flavor and vitamins to other foods. The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat."
"citrons and limes, green and purple eggplants, red onions, plantains, broad beans, okra/lady finger, banana tree stems and flowers, lotus roots, green jackfruit, red pumpkins, and mushrooms are to be found in the vegetable markets or ""kacha bazaar"" or ""sabji bazaar"". Bay leaves, cumin powder,cumin, red chili powder, turmeric powder, coriander powder, garlic, onion, ginger, black pepper, chili powder, nigella , mustard and fenugreek seeds are common spices. Mustard oil and vegetable oil are the primary cooking media, although sunflower oil and peanut oil are also used. Clarified butter (ghee) is used for its aromatic flavors. ""Panch foron"" is a"
"popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine. In the Neotropics, it can be used to attract hummingbirds—such as sapphire-spangled emerald (""Amazilia lactea""), glittering-bellied emerald (""Chlorostilbon lucidus""), or white-throated hummingbird (""Leucochloris albicollis"")—into gardens and parks. On the other hand, in some areas it has become naturalised and invasive. Kachnar is widely used as an ingredient in many Pakistani and Indian recipes. Traditional kachnar curry is prepared using kachnar buds, yogurt, onions and native Pakistani and Indian spices. Kachnar buds are also eaten as a stir"
"main herbal ingredients and was part of the Luminale, a local art and light event. In many Hessian families, Green Sauce is part of the traditional meal eaten on Maundy Thursday, relating to its German name Gründonnerstag (literally Green Thursday). Chimichurri is a popular sauce in Argentina and other parts of Latin America, usually served on grilled meat. Green goddess is a green sauce used as a salad dressing. Based on the French ""sauce verte"", it is also made with tarragon, parsley, mayonnaise, sour cream, and lemon juice, but also includes anchovies. Green sauce Green sauce is a family of"
"Mustard plant Mustard plant is a plant species in the genera ""Brassica"" and ""Sinapis"" in the family Brassicaceae. Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. It is not same as ""Salvadora persica"", called ""mustard bush"", which fits in the Parable of the Mustard Seed in the Gospel of Matthew 13:31–32, of Mark 4:30–32, and of Luke 13:18–21. Although some varieties of"
"(Andaliman/Szechuan pepper-spiced carp). In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called ""Sambal Bongkot"", and use the flower buds to make chilli sauce called ""Sambal Kecicang"". In Thailand, it is eaten in a kind of Thai salad preparation. In Karo, it is known as ""asam cekala"" (""asam"" meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of ""sayur asam"", and are particularly suited to cooking fresh fish. From the leaves of"
"cooking beans. It is also used to season the traditional Acadian stew known as """". Savory is also a key ingredient in ""sarmale"", a stuffed cabbage dish in traditional Romanian cuisine. The modern spice mixture Herbes de Provence has savory as one of the principal ingredients. In Azerbaijan, savory is often incorporated as a flavoring in black tea. The etymology of the Latin word ""satureia"" is unclear. Speculation that it is related to ""saturare"", to ""satyr"", or to za'atar is not well supported. The ancient Hebrew name is ṣathrá צתרה. Satureja Satureja is a genus of aromatic plants of the"
"eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible. When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as ""faluda"", ""sharbat-e-rihan"", or ""hột é"". Several other basils, including some other ""Ocimum"" species, are grown in many regions of Asia. Most"
"' ()- meaning ""red"". Species including the fragrant sumac (""R. aromatica""), the littleleaf sumac (""R. microphylla""), the skunkbush sumac (""R. trilobata""), the smooth sumac, and the staghorn sumac are grown for ornament, either as the wild types or as cultivars. The fruits (drupes) of ""Rhus coriaria"" are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on ""meze"" dishes such as ""hummus"" and ""tashi"", and is added to salads in the Levant, as well as being one"
"Banana flowers are also used in Thai salads or as a vegetable ingredient for certain curries. The leaves and flowers of the neem tree (""sadao"") are also eaten blanched. ""Phak lueat"" (leaves from the ""Ficus virens"") are cooked in curries, and ""bai makok"" (from the ""Spondias mombin"") can be eaten raw with a chili paste. Five main chilies are generally used as ingredients in Thai food. One chili is very small (about ) and is known as the hottest chili: ""phrik khi nu suan"" (""garden mouse-dropping chili""). The slightly larger chili ""phrik khi nu"" (""mouse-dropping chili"") is the next hottest."
"also increasing in Greece. Salep Salep is a flour made from the tubers of the orchid genus ""Orchis"" (including species ""Orchis mascula"" and ""Orchis militaris""). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts, especially in places that were formerly part of the Ottoman Empire where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Turkey and Iran. It is sometimes served with iced coffee at certain coffee shops in Istanbul. The word ""salep"" comes from (saḥlab). In the mid 18th century:"
"Galangal Galangal () is a common name for several tropical rhizomatous spices. The word ""galangal"", or its variant ""galanga"", can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: Various galangal rhizomes are used in traditional Asian cuisines, such as Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto). Polish Żołądkowa Gorzka vodka is flavoured with galangal. While all varieties of galangal are closely related to common ginger, and all exhibit some resemblance to the hot, spicy"
"as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world. The English word ""mustard"" derives from the Anglo-Norman ""mustarde"" and Old French ""mostarde"" (Modern French is ""moutarde""). The first element is ultimately from Latin ""mustum"", (""must"", young wine)—the condiment was originally prepared by making the ground seeds into a paste with must."
"registered with the International Orchid Register, maintained by the Royal Horticultural Society. The dried seed pods of one orchid genus, ""Vanilla"" (especially ""Vanilla planifolia""), are commercially important as a flavouring in baking, for perfume manufacture and aromatherapy. The underground tubers of terrestrial orchids [mainly ""Orchis mascula"" (early purple orchid)] are ground to a powder and used for cooking, such as in the hot beverage ""salep"" or in the Turkish frozen treat ""dondurma"". The name ""salep"" has been claimed to come from the Arabic expression ', ""fox testicles"", but it appears more likely the name comes directly from the Arabic name"
"that of English lavender, with a perfume less sweet. Culinary lavender is usually English lavender, the most commonly used species in cooking (""L. angustifolia"" 'Munstead'). As an aromatic, it has a sweet fragrance with a taste of lemon or citrus notes. It is used as a spice or condiment in pastas, salads and dressings, and desserts. Their buds and greens are used in teas, and their buds, processed by bees, are the essential ingredient of monofloral honey. For most cooking applications the dried buds, which are also referred to as flowers, are used. Lavender greens have a more subtle flavour"
"Green sauce Green sauce is a family of cold, uncooked sauces based on herbs, including the Spanish and Italian ""salsa verde"", the French ""sauce verte"", the German ""Grüne Soße"" or ""Frankfurter Grie Soß"" (Frankfurt dialect), and the Argentinian ""chimichurri"". The Mexican ""salsa verde"", though also called a ""green sauce"", is instead based on tomatillos; the New Mexico version uses a green chile base. The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that"
"the unripe green fruits and young leaves are boiled for use as part of ""lalab"" salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish. In Thai cuisine, papaya is used to make Thai salads such as ""som tam"" and Thai curries such as ""kaeng som"" when still not fully ripe. In Brazil, the unripe fruits are often used to make sweets or preserves. Both green papaya fruit and the plant's latex are rich in papain, a protease used for tenderizing meat and other proteins, as practiced currently by indigenous"
"must be soaked, seeded, and then drained of excess water. The lemongrass stalks need to be thinly sliced and fresh galangal should be diced. If fresh or brine-soaked turmeric is used, it must be diced as well. Kaffir lime zest must be sliced into thin strips and Kaffir lime leaves require deveining and thinly chopping. The ingredients are then added to the mortar and pounded, usually lime zest/leaves first until smooth, then chili, lemongrass, galangal, and turmeric, until a deep red color is achieved. Lastly, the garlic and shallots are added. The usual ingredients for a green kroeung are lemongrass"
"pods are also used (along with spices) for preparing stir-fried dish known as ""Thoran"". In Maharashtra, dry preparations with green masala is often made out of these green beans (Ghevda varirties - Shravan ghevda (french beans), Bajirao Ghevda, Ghevda, Walwar, Pavta sheng..) mostly found at the end of monsoon during fasting festivals of Shravan month. In Karnataka, the hyacinth bean is made into curry (""avarekalu saaru"")(), salad (""avarekaalu usli""), added to upma (""avrekaalu uppittu""), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a"
"Etlingera elatior Etlingera elatior (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, ""combrang, bunga kantan"", Philippine wax flower, 火炬姜 (), Indonesian tall ginger, ""boca de dragón, rose de porcelaine"", and porcelain rose) is a species of herbaceous perennial plant. Botanical synonyms include ""Nicolaia elatior"", ""Phaeomeria magnifica"", ""Nicolaia speciosa"", ""Phaeomeria speciosa"", ""Alpinia elatior"", and ""Alpinia magnifica."" The showy pink flowers are used in decorative arrangements, ""bunga kecombrang"", are an important ingredient across Southeast Asia. In North Sumatra (especially in Karo tribe), the flower buds are used for a stewed fish dish called ""Arsik ikan mas"""
"intestinal bacterium."" The plant's greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Japan, it is used in ""nabemono"". Korean cookery uses the greens in soups, stews, and alone as a side dish (""banchan""). In a hotpot, it is added at the last moment to the pot to avoid overcooking. In Crete, a variety of the species called ""mantilida"" (μαντηλίδα) has its tender"
"ornamental tree. In Albania as well, ""nerënxa"" or ""portokalli i hidhur"" is used commonly in spoon sweets. The blossoms are collected fresh to make a prized sweet-smelling aromatic jam (""Bitter orange blossom jam"" Morabba Bahar-Narendj), or added to brewing tea. In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region. However, in Iraqi cuisine, a bitter orange or ""raranj"" in Iraqi is used to compliment dishes like Charred Fish ""samak/simach maskouf"", tomato stew ""morgat tamata"", ""Qeema"", a dish that has the same ingredients as an Iraqi tomato stew with the addition of minced"
"been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. In more northern countries, ramson leaves are sometimes used instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as ""tallarines verdes"" (meaning ""green noodles"", from Italian ""tagliarini""), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served"
"""Caesar vinaigrette"". Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise. Caesar salad A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was"
"in colour between the lightly coloured groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ""ghee"" (clarified butter) is often used, e.g., for making the dough or for frying bread. Mustard paste, ""holud"" (turmeric), ""poshto"" (poppyseed), ""ada"" (ginger), ""dhone"" (coriander, seeds and leaves) and ""narikel"" (ripe coconut usually desiccated) are other common ingredients. The ""panch phoron"" is a general purpose spice mixture composed of ""sorshe"" (mustard seeds), ""jira"" (cumin), ""kalo jira"" (black cumin, also known as nigella), ""methi"" (fenugreek) and ""mouri"" (aniseed). This mixture is more convenient for vegetarian dishes and"
"plants are eaten by making different dishes. The leaf buds called ""Kosu loti"" (কচু লতি) are cooked with sour dried fruits called ""Thekera"" (থেকেৰা) or sometimes with Tamarind or Elephant apple alone or with a small amount of pulses and sometimes, fish. Similar dishes are prepared from the long root-like structures called ""Kosu thuri"". A fried dish with sour objects is also made from its flower (""Kosu kala""). Soupy dishes are made from solid roots which are sometimes also boiled and eaten sometimes with salt as snacks or home-made fast food. In Manipur, another north-eastern Indian state, taro is known"
"being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, ""shisonin"". The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or , have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds (""ho-jiso"") and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish. Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese"
"and Maltese. The mature fruit of the caper shrub are prepared similarly and marketed as caper berries. The buds, when ready to pick, are a dark olive green and about the size of a fresh kernel of corn (""Zea mays""). They are picked, then pickled in salt, or a salt and vinegar solution, and drained. Intense flavor, sometimes described as being similar to black pepper or mustard, is developed as mustard oil (glucocapparin) is released from each caper bud. This enzymatic reaction leads to the formation of rutin, often seen as crystallized white spots on the surfaces of individual caper"